Baking and storage stability of retinyl acetate (Vitamin A) fortified cookies

Abstract

Cookies were prepared from commercially available straight grade flour using Retinyl acetate (RA) as fortificant 30, 40 and 50% of Recommended Daily Allowance (RDA). The product was packed in Bioriented poly propylene (BOPP) and analyzed on monthly basis for physico-chemical and sensory attributes including baking and storage stability of the fortificant up to three month. The results revealed the non-significant influence of fortification on physico-chemical composition and sensory characteristics and the cookies containing 50% of RDA; Retinyl acetate were found the best in overall acceptability. Baking loss of Retinyl acetate was 9.30% while 8.33% loss was observed during storage. © Asian Network for Scientific Information, 2008.